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Preheat the oven to 200°C conventional (180°C fan-forced). Lay the pumpkin and tomatoes on a baking tray, drizzle with the olive oil and season with salt and pepper. Roast for 25–30 minutes or until tender and caramelised.
In a medium saucepan, bring water to the boil. Add the Simply Wholesome Pantry Quick Cook Quinoa & Lentils, then reduce the heat and simmer for 10 minutes. Once cooked, drain and set aside.
For the dressing: Mix all the ingredients together in a jug or bowl, then set aside.
In a large bowl, combine the quinoa and lentil mix, roasted pumpkin and tomatoes, spinach, chickpeas and chopped mint. Pour over half the dressing and toss everything together gently. Season well.
Transfer the salad to a serving dish, top with the almonds and avocado. Drizzle the remaining dressing over the salad and serve.